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Nigerian Food Journal

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Isolation of Fungal Species from Fermentating Pearl Millet Gruel and Determination of their Antagonistic Activities against Indicator Bacterial Species

UO Osamwonyi, SM Wakil

Abstract


The mycological and physicochemical qualities (pH and titratable acidity) of fermenting pearl millet gruel were evaluated using routine methods. Several species of yeasts and moulds were isolated and the mould species identified based on their observable macroscopic and microscopic characteristics. The moulds identified included: Penicillium sp (FM1), Rhizopus spp (FM2, FM3 and FM6), Aspergillus flavus (FM7) and Aspergillus niger (FM8). These isolates were screened for production of antimicrobial compounds using agar well diffusion method. Escherichia coli, Staphylococcus aureus, Bacillus cereus, Bacillus lichieniformis, Salmonella spp., Pseudomonas fluorescens, Pseudomonas aeruginosa, Pseudomonas
syringae, Proteus sp. and Serratia sp. were utilized as indicator organisms. Secondary metabolites were also extracted from the respective moulds and the antimicrobial properties of these metabolites were tested against pure cultures of E. coli, S. aureus, P. flourescens and B. lichieniformis. All the moulds exhibited antimicrobial activity against P. flourescens while
the metabolic extract of Aspergillus flavus (FM7) displayed the highest zone of inhibition (24 mm) against an overnight culture of P. flourescens.



http://dx.doi.org/10.1016/S0189-7241(15)30011-4
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